Spinach with egg and nutmeg

This is a very classic flavour combination presented in a completely different way.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Spinach with egg and nutmeg

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spinach juice


leaves of

spinach, wild

As needed 



As needed


salt and pepper

Preparation method

  • Mix the eggs with the spinach juice and season to taste with salt and pepper.
  • Grease a stainless steel tray with a little oil and pour in the spinach juice mixture.
  • Cook the mixture in an oven at 120˚C.
  • As soon as it starts solidifying, lay the spinach leaves on top of the egg mixture, cutting away any thick stalks.
  • Keep in the oven for about 4 minutes longer until the egg mixture has completely set.
  • Remove the tray from the oven and leave to cool.
  • Cut into circles with a round cutter and create stacks.
  • Grate some nutmeg over the top.

Serving suggestions

  • As a component in an entremets, e.g. with sweet and sour apple compote and wood sorrel.
  • As a component in a main dish, e.g. duck breast fillet and potato components.

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